Spicy Shrimp & Mango Stir Fry

Happy Saturday, friends! To be really honest, I'm not a huge fan of shrimp. My husband, on the other hand, loves it, so every now and again I'll make it at home. This recipe is from the April 2014 edition of Cooking Light (my favorite publication for great recipes!). I have to say, I loved all of the flavors in this dish - I even liked the shrimp! Don't leave out the basil in this one - it's a must.

Spicy Shrimp & Mango Stir Fry

5 ounces uncooked rice noodles

3 tbs water

4 tsp lime juice

2 tsp brown sugar

2 tsp fish sauce

1/2 tsp cornstarch

1/2 tsp crushed red pepper

1/4 tsp black pepper

10 ounces medium shrimp, peeled & deveined

1 tbs canola oil

1/2 cup sliced Vidalia onion

1 sliced red bell pepper

1 tbs ginger paste

1 cubed, peeled mango

1/4 cup torn basil leaves

 

Cook noodles according to package directions and drain. Set aside.

 

Combine water, lime juice, brown sugar, fish sauce and cornstarch and stir together. Set aside.

 

Combine crushed red pepper, black pepper and shrimp in a medium bowl and toss to mix. Heat a large skillet over medium heat and add 1 1/2 tsp oil to the pan, swirling to coat. Add shrimp and cook 3 minutes or until almost done, turning once while cooking. Remove from the pan.

 

Add remaining oil to the pan and add onion, bell pepper and ginger. Cook for 2 minutes, stirring occasionally. Add shrimp, juice mixture and mango to the pan. Cook 1 minute or until shrimp are done.

 

Sprinkle with basil leaves and serve over cooked rice noodles.

 

Until next time...

 

Cheers!

 



Chicken & Veggie Tostadas

Hello, friends. Spring has finally "sprung," and I couldn't be happier! Here's a light (but flavorful) meal that's perfect for this time of year. Enjoy!

Chicken & Veggie Tostadas

Adapted from Cooking Light, Nov. 2012

 

2 tsp canola oil

1 tsp ground cumin

1/2 tsp kosher salt

1 cup shredded rotisserie chicken breast

1 cup fresh corn kernels

1 cup chopped zucchini

1/2 cup salsa verde (I use Frontera brand)

2 tbs chopped fresh cilantro

4 8-inch flour tortillas

1 cup shredded Monterey Jack cheese

cooking spray

 

Preheat broiler.

 

Combine canola oil, ground cumin and kosher salt; mix well and add to large skillet over medium-high heat. Add chicken, corn, zucchini to pan and sauté for 2 minutes. Add salsa verde and 1 tbs cilantro and cook another 2 minutes, stirring regularly.

 

Lightly spray tortillas with cooking spray and place on baking sheet; broil for 2 minutes or until lightly browned. Spoon equal amounts of chicken mixture into the center of each tortilla and sprinkle each with cheese. Place under the broiler for 2 minutes or until cheese is melted. Top with remaining chopped cilantro.

 

 



 

Until next time...

 

Cheers!